You do not want a map to search out Nksha, Churchgate’s latest high-quality eating restaurant that simply opened a couple of days in the past. Positioned on the bottom ground of Rehmat Manzil, reverse Churchgate Station and a few hundred meters from Marine Drive, Naksha is a part of a neighborhood steeped within the metropolis’s historical past. North Indian influences affect meals, drinks, interiors and extra. Nevertheless it goals to deliver again the allure related to Bombay’s high-quality eating tradition within the 50s and 60s. The restaurant is the newest providing from culinary duo Pranav M. Rangata and Chef Vikram Arora (of Churchgate Hospitality Pvt Ltd), who’re additionally behind Tamak in Santacruz, Zao Cha Home in Bandra and Asforno in Worli.
The situation may be very charming, however the environment can also be sharp sufficient to move you to a special time and place. The dome shapes and rose gold accents remind us of Rajasthani structure. However the opulence was uniquely understated, meant to trace on the affect of the Artwork Deco type, we’re advised. On the menu, we noticed genuine North Indian dishes in addition to experimental variations of some. The cocktail listing consists of drinks which might be proudly impressed by the northern states, their heritage and pure bounty. We could not wait to get began.
Mildly scorching mini kachoris had been served as an amuse bouche, making ready our palates for the wealthy meals. Earlier than we get to the extra genuine appetizers, we’re launched to 1. Truffle, cheese and mushroom kulcha. Served within the type of small, stuffed semi-circles, this starter was one of many highlights of our night. Garnished with freshly chopped white truffles on high, the kulcha was a divine mixture of the three flavors in its title. The moments spent having fun with it had been pure bliss.
Subsequent, we had the chance to attempt three experimental ‘lick’ gadgets. Presentation of Burrata licks Made it nearly paying homage to a crown: child burrata served on a tart base with inexperienced chutney and tomato lungi. We felt that the bottom ought to have been softer, however in any other case, it didn’t disappoint. We tasted it too Norwegian uncooked salmon lick With jamun sirka, chili, peanut crunch and nambu chili. The addition of peanuts was an awesome nod to the standard chaat gadgets. Our favourite, nonetheless, was Chandni Chowk “Dahi Bhalla Papri Chaat,” Accommodates an uncommon ingredient: berries. We had been intrigued by the addition, and the chef revealed that the yogurt and smoothie bowl pattern was behind the dish. To our shock, the mix really labored: with the berries offering the tangy hit often supplied by tomatoes or tamarind in a chaat.
Amongst appetizers, a traditional reigned supreme. We’re nonetheless having fun with the reminiscences. Shahjan Abadi aka “Previous Delhi” Paneer Tikka. Ready with brown onions, garlic and yellow chillies, this tikka was yellow quite than reddish. Though cooked twice – as soon as within the oven and later in a pan – the cheese retained its creamy smoothness to a satisfying diploma. Extra melt-in-the-mouth appetizers had been to comply with: a pan fry Beet Syrian Kebab With a refreshing mouthfeel and a Porcini and Button Mushroom Gluttony Kebab With curry, rose petals and cream cheese. Whereas scrumptious in its personal proper, it appeared just a little too just like the cliche we tried earlier. Given a alternative, we’ll select cliche. gave Freeway Rooster Tikka, cooked in mustard oil, is a traditional pink. It was barely tart in taste, with out being too spicy, which we had been grateful for.
Mixologist Varun Siddakar has cleverly crafted the cocktails at Naksha. The signature flavors, components, cooking strategies in addition to the artisanal type of North India pay homage. We tried earlier than. Expensive Eve Cocktail with rose-infused vodka and cold-pressed pomegranate juice. The attractive coloration of the cocktail was really paying homage to the Pink Metropolis and the eponymous monument. The citrus was a bit overwhelming, however the flavors had been promising. We sipped too. Daman, made utilizing Kashmiri lavender infused gin, apple juice and cranberry syrup. A touch of cranberry and apple within the cocktail was pleasant – and we had been briefly transported to the Himalayas. We favored it too Desi Ghee Cock – the title undoubtedly caught our eye. Ready utilizing ghee-washed rum, omishu, bitters and thumpsup, this drink had a top quality of heat that would solely be discovered with ghee! The mixologist defined that the cocktail was meant to replicate the cooking strategies of North India – therefore the addition of ghee as a garnish in addition to burnt lime. Aside from such choices, one can select to pair their meal with traditional cocktails, wines and non-alcoholic coolers.
Earlier than transferring on we dined on jamun kulfi sticks with black salt. It was meant to be a palate cleanser, however the richness of the jamon (and the absence of any diluting components) made it a deal with in itself. Then we ready ourselves for the primary course. An attention-grabbing discovery amongst vegetarian dishes was this. Rajasthani gulab jamun ki sabzi.. The curd-based gravy with ginger, onion, coriander and hing contained small items of the favored candy dish, and the consequence was fairly satisfying. For a tasty choice, we went with this one. Uncooked Chili Paneer Bhav Nagri with Chilli and Onion Tomato Gravy. We favored it too Daryaganj Rooster WormsWhich had a barely related gravy base and tender items of boneless hen. Nonetheless, this time once more, a easy traditional gained our hearts: Dal map. That is the restaurant model of dal makhani (or black dal), with onions, tomatoes, musk fenugreek, however no garlic. Their flavors had been ample with a comforting creaminess within the dal preparation. To high it off, we had a basket of rotis and naan to select from.
Desserts, just like the environment, had been fantastic however not overwhelming. gave Brioche royal slice There was a delicate trace of pistachio and rose, and was luxuriously tender to dig into. gave Chilli HalwaMade utilizing capsicum and bhavnagari chillies, was barely candy and boasted a vibrant inexperienced color. No spice in fact, however an attention-grabbing style of halwa. What we actually loved was the Coin Jalebi Rabri: Small circles of jalebis are served semi-immersed in a wealthy rubbery. The jalebis had a particular saffron taste and had been crunchy to the style.
Naksha impressed us along with her skill to deftly steadiness the theatrics with simplicity. It stayed true to its roots but in addition managed to point out us a brand new manner of appreciating the dishes we have loved all our lives. Enriched with its revolutionary cocktails and royal ambiance, it guarantees the most effective eating expertise on this beloved nook of the town.
The place: Naksha, ADCB Rahmat Manzil, 1A/1B, Veer Nariman Rd, Churchgate, Mumbai.
when: 12:00 pm – 4:00 pm and seven:00 pm to 12 am